Small Batch Dill Pickle Recipe
Want to make easy refrigerator pickles with lots of crunch and great flavor at home? It's easy to do with this small batch pickle recipe! Make a 1-quart jar in just 5 minutes then let them sit for 1-2 days and enjoy!
Servings 4 -6 servings (1 quart jar)
Calories 32kcal
Ingredients
- 1 pound cucumbers Persian or pickling
- 1 ½ tablespoon kosher salt
- 1 ½ cup water
- ¾ cup white vinegar
- 4 cloves garlic whole
- 6-8 peppercorns I am using mixed but black work too.
- 2 sprigs fresh dill or one teaspoon dried
- 1 jalapeno pepper sliced
Instructions
- Heat the water, salt and vinegar to boiling and stir until the salt dissolves. Remove from heat and allow to cool slightly.
- In the meantime, prepare the cucumbers. Cut off the blossom end. Cut lengthwise for long pickle halves and then in half lengthwise again for spears. You can cut into slices or leave whole if using smaller cucumbers.
- Place the garlic cloves, peppercorns, and jalapenos in the jar and then pack as many of the cucumbers as you can fit in the jar.
- Pour the liquid over the top and place the jar in the fridge. The pickles will usually be ready to eat in one or two days.
Notes
- Add freshly cut cucumbers to leftover pickle juice when your pickles are gone. Let them sit 1-2 days and they will infuse with flavor.
- Use pickling or Persian cucumbers for the crunchiest homemade pickles.
- Cut into chips for burgers or spears for snacking. Enjoy on their own, on sandwiches, or chopped into salads.
- Let the brine cool completely before pouring it over the cucumbers to keep the pickles crisp and green.
- Begin with clean jars for the best results.
Nutrition
Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2625mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 0.5mg
